Gingered Pears in Phyllo Cups Recipe
INGREDIENTS
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For the phyllo cups:
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6 (13-by-17-inch) phyllo sheets
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6 tablespoons unsalted butter (3/4 stick), melted
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For the pears:
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1 pound Bartlett or Anjou pears (about 2 medium)
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3 tablespoons unsalted butter
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1/3 cup packed light brown sugar
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2 tablespoons finely chopped candied or crystallized ginger
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1/8 teaspoon fine salt
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1/3 cup walnuts, toasted and coarsely chopped
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For the cream:
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3/4 cup very cold heavy cream
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2 tablespoons packed light brown sugar
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1/2 teaspoon vanilla extract
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1/2 cup sour cream
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